Video recipe for Kerala style spicy Inji Puli or ginger chutney

Reduce the flame to medium-low and cook for another 10 minutes. Stir in between until it reaches a semi-thick consistency. Add a pinch of ground asafoetida as well. Once it reaches the desired consistency switch off the flame. Let it cool down, transfer to a clean dry glass jar. You can keep it outside for two days and thereafter refrigerate it.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes